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Where has all the Chartreuse gone?

everydaydrinking.com

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Re: Where has all the Chartreuse gone?

#101

Post by bradleyjg »

brookst wrote: post #92
lovich wrote: post #82

Earlier quoted context omitted.

Why should anyone not be unhappy that their favorite cocktail is harder to find? The article tried to paint the monks in a favorable light for limiting their production for environmental reasons but the phrasing rings hollow to me. They didn’t stop all production, or release the recipe to the world. They merely limited their output which, much like many companies with monopoly power are currently finding, allows them…

Managing lots of production is more work and work of a different character than managing small production. They are happier managing small production. It’s odd to fault them for that. Do you work every hour you possibly could? Would it be reasonable for someone to complain that you owe them more work because they would really like it if you worked more?

I think there’s a middle ground here. It’s very understandable that the monks don’t want to ramp up production. But being monks they also don’t need to acquiesce to the logic of the global market where their product will inevitably become the sole province of the rich. For a contrast see the Westvleteren Trappists who have taken significant efforts to prevent a Pappy van Winkle situation.

Re: Where has all the Chartreuse gone?

#103

Post by nbaugh1 »

baby wrote: post #55

It’s interesting how Chartreuse is this normal thing in Europe but seems to be this cultish cocktail i ingredient in the US. I personally prefer drinking it straight or in a Chartreuse tonic (some restaurants in Lyon serve it like a gin and tonic and it’s fabulous)

Yellow Chartreuse and tonic is/was one of my go-to hot weather drinks.

Re: Where has all the Chartreuse gone?

#104

Post by tom-thistime »

swalling wrote: post #19

Artificially limiting production on a secret recipe liqueur is a great tactic for turning what could be a commodity into more like a Veblen good. The opposite has happened to Campari, where you can now buy a ton of different red-hued craft aperitivo with similar flavor profiles. The article missed out on mentioning the best Chartreuse-based cocktail though: The Last Word. It’s absolutely sublime. https://en.wikipedia…

Yeah, the Last Word is great (if you like it). Maybe the author is losing me in several layers of sarcasm or something. I sure hope so.

Re: Where has all the Chartreuse gone?

#105

Post by klodolph »

forgotOldLogin wrote: post #86

If you like chartreuse and want something in a similar vein, I'd highly suggest Strega, an Italian herbal liqueur often stocked on the same shelf as chartreuse.

Nearly every popular branded liqueur or aromatized wine has a number of substitutes available, but it sometimes takes research to know what they are.

Easy to find Kahlua alternatives; it’s a coffee liqueur and that’s not hard to find.

A little more challenging to find a Campari or Cocchi Americano alternative. There are lots of similar options and it’s not obvious whether an aperitif liqueur is a substitute for Campari or Aperol, for example.

Nice to know what the Chartreuse alternatives are.

Re: Where has all the Chartreuse gone?

#106

Post by nbaugh1 »

vintermann wrote: post #17

Making millions of cases does not make any sense in today’s environmental content and will have a negative impact on the planet Interesting that they make this argument, and not the rather more obvious one that their 55 ABV spirit, like all spirits, is going to be overwhelmingly consumed by people who drink way too much.

Eh, I wouldn't point to Chartreuse as a favorite of heavy drinkers, despite the ABV. Far far far more people are getting shithoused on simple, cheap things like wine

Re: Where has all the Chartreuse gone?

#107

Post by jrochkind1 »

2-718-281-828 wrote: post #75

How would you go about creating something Chartreuse-like yourself? Take some guess with what herbs and flowers might be used and soak it in Vodka for half a year. I wouldn't be obsessed about exactly replicating the taste. Who knows some variation on it might even taste better.

I enjoy making my own infusions. Have you ever done it? Have you ever tasted Chartreuse?

In my experience, it's going to take a lot of practice to make something with the complexity of chartreuse that tastes good.

If you're just starting out, I'd suggest starting with only 1 or 2 or maybe 3 ingredients, to get a sense of what they actually taste like. If you put a dozen or more things in there, it's going to be hard to guess how to tweak the taste when it actually tastes pretty bad.

Re: Where has all the Chartreuse gone?

#108

Post by soylentcola »

kerrsclyde wrote: post #29
AceJohnny2 wrote: post #12

Chartreuse is a bit weird in that it's a kind of joint partnership between an isolationist monastery [1] and a liquor producer/distributor. I lived near Voiron and did the obligatory tour of the production facility (I already liked the liquor thanks to a friend (hey Iv!), and the place smelled delicious!) They do a good job maintaining the mystique of the Secret Recipe Known Only By A Handful™, which I suppose the mo…

Buckfast Tonic Wine, in the UK is produced in the same way. And it has been much maligned, linked with many alcohol related crimes, particularly in Scotland. [1] https://en.wikipedia.org/wiki/Buckfast_Tonic_Wine [2] https://www.thescottishsun.co.uk/news/scottish-news/7702950/...

Ah, Buckfast gets ya fucked fast. I remember splitting a bottle with friends on a few occasions when doing a semester abroad in Ireland. Even then we didn't particularly like it, but it was a cheap buzz when we were young and less discriminating.

Re: Where has all the Chartreuse gone?

#109

Post by brendank310 »

lovich wrote: post #82
ocimbote wrote: post #79

Earlier quoted context omitted.

I want to think this comment was meant as a praise to the drink, but it sincerely rang as a selfish rant about how unhappy you are because your favorite cocktails will be harder to find.

Why should anyone not be unhappy that their favorite cocktail is harder to find? The article tried to paint the monks in a favorable light for limiting their production for environmental reasons but the phrasing rings hollow to me. They didn’t stop all production, or release the recipe to the world. They merely limited their output which, much like many companies with monopoly power are currently finding, allows them…

The flip side of that is it does cost some money to run a monastery, and there aren't a lot of a modern opportunities for them to make money. Nothing wrong with them keeping their trade secret, and not being interested in scaling production.

Re: Where has all the Chartreuse gone?

#110

Post by TheCondor »

bee_rider wrote: post #98
Metacelsus wrote: post #73

Earlier quoted context omitted.

It's the British equivalent of Four Loko.

It is a bit funny that Four Loko got this reputation, when alcohol+caffeine have been helping people make bad decisions faster for ages (it isn’t like the FDA is gonna somehow ban rum and coke).

I don’t know that I’ve ever seen or heard about rum and coke resulting in the same effects as four loko or vodka Red Bull. Could be the formula, could be the intent of the drinkers. I don’t think it’s a cognitive bias, but there is a rowdiness at a party with a keg and then there is a different level at a party with 40s.
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